Now hathe uche riche a reule · to eten bi hym-selve
In a prive parloure · for pore mennes sake,
Or in a chambre with a chymneye · and leve the chief halle,
That was made for meles · men to eten inne.”[136]
Less and less inhabited, the hall gradually became little more than a sort of thoroughfare leading to the rooms where people were living a life more private than before. It decreased in size as well as in importance, until it was nothing in ordinary houses but the vestibule which we now see.
It must have been chiefly to the very poor, or the very rich or powerful that the monastery served as a hostelry. Monks received the former out of charity, {125} and the latter out of necessity, the common inns being at once too dear for the one and too miserable for the other. They were intended for the middle class: merchants, small landowners, itinerant packmen, etc. A certain number of beds were placed in one room, and a certain number of men in each bed, usually two, but sometimes three, the latter number being in any case frequent in Germany, according to Chaucer’s friend, Eustache Des Champs, sent to those parts as “ambassador and messenger” by the French king: “No one lies apart, but two and two in a dark room, or oftener three and three, in the same bed as it chances.” He regrets the better manners and more refined customs of his own country, “doux pays, terre très honorable.”[137]
Travellers bought separately their food and drink, chiefly bread, a little meat, and beer. Complaints as to excessive prices were not less frequent than now. The innkeeper’s extortions were supplemented by those of his assistants. Chaucer’s good parson, branding those men who encourage the evil practices of their subordinates, does not forget “thilke that holden hostelries,” and who “sustenen the theft of hir hostilers (ostlers).”[138] The people petitioned parliament and the king interfered accordingly with his wonted useless good will. Edward III promulgated, in the 23rd year of his reign, a statute to constrain “hostelers et herbergers” to sell food at reasonable prices; and again, four years later, tried to put an end to the “great and outrageous cost of victuals kept up in all the realm by inn-keepers and other retailers of {126} victuals, to the great detriment of the people travelling through the realm.”[139]
To have an example of ordinary travelling, we may follow the warden and two fellows of Merton College, who went with four servants from Oxford to Durham and Newcastle in 1331.[140] They travelled on horseback; it was in the dead of winter. Their food was very simple and their lodging inexpensive, the same items constantly recur; they comprise, on account of the season, candles and fire, sometimes a coal fire. One of their days may give an idea of the rest: for a Sunday spent at Alreton they write down:
| Bread | 4d. |
| Beer | 2d. |
| Wine | 1 ¼d. |
| Meat | 5 ½d. |
| Potage | ¼d. |
| Candles | ¼d. |
| Fuel | 2d. |
| Beds | 2d. |
| Fodder for Horses | 10d. |
